Chocolate Chip Banana Bread
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread

By Elke Probkevitz

With summer produce comes summer pests. It happens to the best of us. Little fruit flies seem to appear out of nowhere and are almost impossible to get rid of. Ripe produce in warm weather breeds those little flying pests. If you know how to eliminate the source, prevent them from spreading, and trap them, you can get rid of the pesky little fruit flies.

Eliminate the Problem at the Source. Fruit flies begin and breed from damaged areas of overripe produce. They live for 8-10 days and lay up to 500 eggs at a time! That means they multiply quickly so you must act fast. Make sure to get rid of any overripe fruits and vegetables that are left out of the refrigerator. Cut off damaged areas of fruits and vegetables to prevent fruit flies from appearing. Refrigerate produce since fruit flies cannot survive in cold temperatures. Produce that can’t be refrigerated should be covered loosely in a bowl.

Preventing Fruit Flies. Thoroughly clean areas where fruit flies could be breeding: bottom of trash can, the sink, unwashed bottles in recycling bin. Fill your sink one-third full with hot water and add a quarter of a scoop of oxygen bleach. Place a dishrag in the water for 10-20 minutes. Use the rag to wipe down all kitchen surfaces. After 10 minutes more, drain the sink while running hot water, and wipe the sink and drain thoroughly.

Create a Trap. Take a sheet of parchment paper or paper towel, form a funnel or cone shape, and stick it into a jar or glass with about half an inch of apple cider vinegar or fruit juice at the bottom of it. Fruit flies will fly into jar but won’t be able to fly out. Place the jar in the area where you find the most infestation. Another method is to pour wine or red wine vinegar into a bowl and seal with plastic wrap. Use a fork to puncture holes into the plastic wrap. Fruit flies will fly in and get trapped inside.

Dark Chocolate Chip Banana Bread

Ingredients:

1½ —2 cups sugar

1 cup butter substitute

6 ripe bananas

4 large eggs

1 tsp. vanilla extract

2 cups dark chocolate chips

2½ cups cake flour

2 tsp. baking soda

1 tsp. kosher salt

Directions:

Preheat oven to 350°F. Lightly grease two loaf pans. Cream together sugar and butter until light and fluffy, about three minutes. Add bananas and mash with a fork until broken up. Beat in the eggs one at a time until well mixed. Stir in the vanilla and chocolate chips.

In a separate bowl, whisk together flour, baking soda, and salt. Stir dry ingredients into banana mixture until just combined, being careful not to overmix. Divide batter between two loaf pans. Bake 45 minutes to 1 hour until toothpick inserted in center comes out clean. Cool on rack before removing from pans.

Want to learn how to cook delicious gourmet meals right in your own kitchen? Take one-on-one cooking lessons or give a gift to an aspiring cook you know. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.

 

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